Roasted Vegetable Potato Salad

This twist on basic potato salad features roasted potatoes, carrots, and green beans tossed with balsamic vinegar and cheese strips.

Looking for a different recipe? Click here

PREP TIME: 15 minutes

COOK TIME: 30 minutes

SERVINGS: 5

TOTAL TIME: 45 minutes

Ingredients

1 3⁄4 pounds small red potatoes

2 tablespoon olive oil, divided

1 cup (1⁄2-inch pieces) fresh green beans

1 cup thin carrots, thin diagonally sliced

1 small red onion, cut into wedges

2 tablespoons water

3 tablespoon balsamic vinegar

1⁄2 teaspoon salt

1⁄4 teaspoon pepper,

4 ounces Swiss cheese, cut into cubes

Notes

Source of recipe: Sargento®

Related Recipes

Sweet Potato Praline Pie

Coble Potato Soup

Spicy Sweet Potato Dip

Instructions

Preheat oven to 450˚.

Cut potatoes into quarters; toss with 1 tablespoon oil. Place on 15-x10-inch baking pan. Bake 15 minutes.

Toss green beans, carrots and onion with remaining 1 tablespoon oil. Add to baking pan; stir. Continue baking 15 minutes or until vegetables are tender.

Combine vinegar, 2 tablespoons water, salt and pepper in medium bowl. Add vegetable mixture; toss well.

Cool to room temperature. Add cheese; toss to combine. Serve at room temperature or chilled.